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Roasted Vegetables with Roasted Pepper Hummus

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By Betty Crocker Kitchens
Updated Dec 26, 2014
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A healthier option for an appetizer that can be served warm or chilled.

Roasted Vegetables with Roasted Pepper Hummus

  • Prep Time 35 min
  • Total 45 min
  • Servings 20
  • Ingredients 12
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Ingredients

Roasted Pepper Hummus

  • 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, liquid reserved
  • 1/4 cup roasted red bell peppers (from 7-oz jar)
  • 1 tablespoon white wine vinegar or lemon juice
  • 1 tablespoon olive oil
  • 1 medium clove garlic, peeled

Vegetables

  • 7 to 8 green onions, tops trimmed
  • 2 medium red bell peppers, cut into 1 1/2-inch pieces
  • 1/2 lb fresh asparagus spears, trimmed
  • 1/2 lb fresh sugar snap pea pods
  • 1 package (8 oz) fresh whole mushrooms
  • 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon seasoned salt

Instructions

  • Step 
    1
    Heat oven to 450°F.
  • Step 
    2
    In food processor, place chickpeas. Cover; process with quick on-and-off motions until smooth, adding enough reserved liquid (about 1/4 cup) to make a creamy mixture. Add roasted peppers, vinegar, 1 tablespoon oil and the garlic; process until smooth. If desired, season with salt to taste. Spoon into serving bowl. Let stand 30 minutes to blend flavors, or cover and refrigerate until serving time.
  • Step 
    3
    In large bowl, toss vegetables with 1 tablespoon oil to coat evenly. Arrange in ungreased 15x10x1-inch pan; sprinkle with seasoned salt.
  • Step 
    4
    Bake 7 to 10 minutes or until crisp-tender. Serve warm vegetables with hummus as a dip, or refrigerate vegetables at least 8 hours or overnight and serve with hummus.

Nutrition

60 Calories
2g Total Fat
2g Protein
8g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
65mg
3%
Potassium
180mg
5%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
9%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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